tincan
12-06-2009, 02:54 PM
three large onions sauteed til transparent
add 4-5 pressed cloves garlic
'bout a pound of ground chuck, till about browned
add a can of beef stock with a scant tablespoon of flour and a pack or two of beef bouillon in it (I shake it all together in a plastic bottle before I add it to the pot), reduce a while, add two largish chopped decent tomatoes.
add about 3/4 pound antelope/venison polish sausage sliced thin, let the works simmer&reduce a while, then add another can of beef stock and a cup of water, let it ramble for another 1-1/2, 2 hours, add some frozen corn/vegetable mix towards the end
and then add:
heavy pinch of jerk spices
hard dash of Worcestershire
capful of balsamic vinegar
two shots of cayenne from a shaker
let simmer for a while longer
you can use real polish sausage, and game meat instead of my combination above- it's basically junk stew:)
it's a-cookin' now.
add 4-5 pressed cloves garlic
'bout a pound of ground chuck, till about browned
add a can of beef stock with a scant tablespoon of flour and a pack or two of beef bouillon in it (I shake it all together in a plastic bottle before I add it to the pot), reduce a while, add two largish chopped decent tomatoes.
add about 3/4 pound antelope/venison polish sausage sliced thin, let the works simmer&reduce a while, then add another can of beef stock and a cup of water, let it ramble for another 1-1/2, 2 hours, add some frozen corn/vegetable mix towards the end
and then add:
heavy pinch of jerk spices
hard dash of Worcestershire
capful of balsamic vinegar
two shots of cayenne from a shaker
let simmer for a while longer
you can use real polish sausage, and game meat instead of my combination above- it's basically junk stew:)
it's a-cookin' now.